Pumpkin Cupcakes with Brown Butter Frosting – Birchberry

Name: Pumpkin Cupcakes with Brown Butter Frosting – Birchberry
Total time: 40 min
Ingredients: 180 g (1½ cups) cake flour; 5 g (1 tsp) baking soda; 3 g (½ tsp) baking powder; ½ tsp salt; 2 tsp ground cinnamon; ¾ tsp ground ginger; ½ tsp ground nutmeg (freshly ground preferred); ¼ tsp ground allspice; ¼ tsp ground cloves; ⅛ tsp ground turmeric; 150 g (¾ cup) granulated sugar; 100 g (½ cup) light brown sugar, packed; 120 ml (½ cup) vegetable oil; 2 large eggs, room temperature; 1 tsp vanilla extract; 240 g (1 cup) canned pumpkin puree (Libby’s preferred); 60 ml (¼ cup) whole milk, room temperature; 142 g (1¼ sticks / 10 Tbsp) salted butter (will reduce to about 113 g after browning); 225 g (8 oz) cream cheese, softened to room temperature (68–72°F); 200 g (1⅔ cups) powdered sugar, sifted; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ⅛ tsp salt

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Ingredients

180 g (1½ cups) cake flour
5 g (1 tsp) baking soda
3 g (½ tsp) baking powder
½ tsp salt
2 tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg (freshly ground preferred)
¼ tsp ground allspice
¼ tsp ground cloves
⅛ tsp ground turmeric
150 g (¾ cup) granulated sugar
100 g (½ cup) light brown sugar, packed
120 ml (½ cup) vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
240 g (1 cup) canned pumpkin puree&nbsp;(Libby’s preferred)
60 ml (¼ cup) whole milk, room temperature
142 g (1¼ sticks / 10 Tbsp) salted butter (will reduce to about 113 g after browning)
225 g (8 oz) cream cheese, softened to room temperature (68–72°F)
200 g (1⅔ cups) powdered sugar, sifted
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp salt